This must surely be the ultimate for Tiramisu lovers. Just in time for Christmas comes Baileys Tiramisu Flavoured Liqueur, a limited-release liqueur that marries Baileys Irish Cream with the irresistible flavours of Italian tiramisu.
With a flavour profile of creamy mascarpone, rich espresso and hints of chocolate, Baileys Tiramisu Flavoured Liqueur is perfect for savouring straight over ice, mixed in cocktails or incorporated into desserts.
Tessa Boersma has put her own spin on coffee éclairs by adding this indulgent liqueur to her recipe. Tessa was a fan favourite and the series runner-up on season 11 of MasterChef Australia before returning for season 12 of MasterChef Australia: Back to Win.
Her show-stopping eclairs are best served with a drop of Baileys Tiramisu, of course!
Baileys Tiramisu Flavoured Liqueur (700ml) is available for a limited time in liquor stores and online for $42.99.
Baileys Coffee Eclair Recipe
For the dough:
100g unsalted butter, cut into cubes
1 cup water
1 cup plain/all-purpose flour (160g)
Pinch flaked salt
Pinch caster sugar
5 large eggs approx. 240g, at room temperature (Tessa adds 4 immediately and then gradually adds the last until she gets the desired consistency)
For the filling:
Baileys Tiramisu Cream
200ml thickened cream
2 tbsp Baileys Tiramisu Flavoured Liqueur
2 tsp coffee (mix with 4 tsp warm water before adding)
4 tbsp icing sugar
2 tsp vanilla bean paste
Whip all ingredients together until thick and cream reaches an almost stiff peak. Place into a piping bag.
Dark Chocolate Ganache
180g Dark chocolate, finely chopped
180g thickened cream
For the icing:
Baileys Tiramisu Glaze
4 tsp coffee
3 cups Icing sugar
90ml hot water
2 tbsp Baileys Tiramisu
Preheat the oven to 150 degrees fan forced.
Add the butter, water, salt and sugar to a medium saucepan. Bring to the boil and ensure the butter has melted.
Add the flour to the mix and stir to combine.
Keep on the heat for another minute and keep folding and shifting the mixture so it doesn’t burn. Remove the dough from the heat and place into a cake mixing bowl.
Turn the mixer on medium and mix the dough until it crumbles and cools. Once the steam has completely gone, start adding the egg. You should end up with a glossy thick consistency (you don’t want it too runny).
Using a star nozzle in a piping bag, pipe out the choux pastries onto the silicone mats.
Dust lightly with icing sugar and then bake for 45 minutes. Turn off the oven and keep the door ajar with a wooden spoon until completely cooled. Once cooked, slice each eclair in half lengthways.
Place chocolate and salt in a heatproof bowl. Heat the cream in a saucepan and then pour over the chocolate. Leave for 2 minutes and then mix thoroughly.
Place in the fridge for 4 hours to set and then pipe into choux buns.
Mix ingredients together until it reaches a consistency of a smooth thick glaze (you don’t want it too thin so add the water a little at a time).
Pour over the lid of the eclair and leave for 30 minutes to set before assembling.
To assemble: Pipe a small amount of the ganache in the bottom of the eclair and then top with the Baileys Tiramisu cream. Dust with cocoa and then place the coffee iced lid on top.